Text 24665, 96 rader
Skriven 2009-06-02 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: mustard
===============
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> Brown mustard seed - "Asian" mustard, small brown seeds, quite a bit
 DS> more pungent than the white variety.

I thought it was milder; I guess I was mislead by some German browns
that were mild.

 DS> Black mustard - small blackish brown seeds, a HELL of a lot more
 DS> pungent than white.

It is the wasabi of mustards. 

 DS> Hard to find these days, because brown mustard
 DS> is very similar to it, cheaper, and easier to grow.

My Indian grocer in Edmonton carries it and cheap too....$3.49 for a
pound (which lasts years!)


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Greek-Ish Spinach Dip
Categories: greek, dips
  Servings: 4

     10 oz package frozen whole-leaf
           spinach
      1    envelope unflavored gelatin
    1/2 c  feta, crumbled (see note)
    1/2 c  fat-free Greek yogurt (see
           other note)
      2    cloves garlic, minced or
           pressed
    1/2 ts minced mint

In my family cookbook, there is a recipe for "Mabel's Spinach
Spread," a gelatin-thickened dip that was developed by one of my
Aunt Evie's foodie friends. Although the original concoction
contains a startling quantity of mayonnaise and a lot of added salt,
the basic idea of a molded-gelatin dip was somewhat compelling.
Gelatin, after all, is basically a fat-free, sugar-free protein that
can help a dip to stiffen up without the introduction of cream
cheese or some other dense fat.

This adapted recipe combines a basic spinach spread with some Greek
flavor notes. The yogurt base is creamy, yet fat free, and the feta
greatly reduces the need for added salt.

Finely chop frozen spinach. Microwave or heat in a saucepan until
ice crystals have melted, but do not allow to cook. Strain juice
from the defrosted spinach. Measure out 1/2 cup of juice, bring to a
simmer and pour in the gelatin. Mix until gelatin is dissolved and
set aside to cool.

While gelatin mix is cooling, combine spinach with feta, yogurt,
garlic and mint. Add cooled gelatin mix, and stir until completely
combined. Place spinach dip in crock, ramekin or mold, and
refrigerate overnight. Either serve in crock or unmold.

To unmold, dip container in very hot water for a few seconds (try
not to get any water on the dip!). Run the tip of a knife around the
edge of the container, and flip over to unmold. You might need to
use a knife to pry out. If you damage the dip, simply cover the
mistake with a garnish.

Serve with crackers, pita wedges, or sliced-up fruits and
vegetables.

Note: Pre-crumbled feta tends to be dry and a little flavorless. If
possible, buy block feta and crumble it yourself.

Other Note: If you can't find Greek yogurt, try draining regular
yogurt. Simply pour standard fat-free yogurt into strainer lined
with four layers of cheesecloth. Allow to drain overnight, or until
the yogurt gets the consistency of sour cream. Do not, however,
simply replace Greek yogurt with regular yogurt, as the resulting
dip will be too watery.

Posted by Bruce Watson, adapted from his decades-old family cookbook


  From: Slash Food                      
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... As aspartame is both poisonous & tasty it's ideal for euthanasia

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